Just like your nana used to make them!
Though I think Im a little more generous with the jam.
Well, the next time youre in that situation, Jam Drops are your answer!
Filling jam drops with jam
Why arent we making Jam Drops more often??
Ingredients in Jam Drops
Heres what you better make Jam Drops.
The cookie is a cross between melt-in-your-mouth butteryshortbread cookiesand classicvanilla biscuits.
Filling jam drops with jam
Jam Any flavour you want!
Strawberry and raspberry are common (strawberry is pictured), apricot is also popular.
If it gets too soft, it will be greasy, melted, sloppy mess.
Ready for baking!
Flour Just regular plain flour / all-purpose flour.
However, regular sugar / granulated sugar works fine too.
Vanilla extract For lovely vanilla flavour.
Use vanilla extract rather than imitation vanilla essence (fake isnt as good).
Salt Just 1/4 teaspoon, to bring out the vanilla and buttery flavour in the cookies.
Well accepted standard baking practice these days.
How to make Jam Drop Biscuits
Heres how to make Jam Drops.
Make the cookie dough
Cream Butter and Sugar Beat butter and sugar until its creamy.
It takes about 1 1/2 minutes on medium speed.
Initially it will be a bit crumbly but then it will come together.
Scrape down the sides as needed.
Finish dough Add the vanilla, egg and salt.
Beat for about 20 seconds until its incorporated.
Add the flour then beat until you no longer see white flour.
2.Forming cookies
I have a very specific method to shape jam drop cookies so they dont crack.
When you do the indent, it makes the cookies crack.
Tapit out onto your hand.
Scrunch / pressthe crumbly mixture to form a pliable dough.
Rollinto a smooth, crack free ball.
Pressinto a 1.25 cm / 1/2 thick disc.
Indentthe cookie using your thumb.
Repeatwith remaining cookies working one cookie at a time.
Placecookies on a baking paper lined tray (parchment paper)*.
Leave 3.5cm / 1.5 space between each.
They only spread about 10% but we want the air circulation so they bake evenly.
The paper protects the base of the cookie slightly so it cooks a little more evenly.
3.FILLING & BAKING
Fillthe indent of each cookie with jam.
Dont be too greedy with the jam!
Fill so its level with the surface of the cookie.
It will spread and we dont want overflow.
Ready to bake!We will bake both trays at the same time.
Bakefor 14 minutes, until they are light golden around the edges and pale golden on the surface.
Rotate the trays and switch the shelves* at the 10 minute make, so they cook evenly.
Coolthe cookies on the tray, during which time the underside will finish cooking.
Then grab and devour!
After this, the jam starts to soften the cookie a touch, I find.
Prevent screen from sleeping
And lastly, Im dropping in another FAQ section for this recipe!
Its a new function on the website that I started using for recent recipes.
So I have to exercise severe restraint.
I can chatter away and hide it in the collapsable section.
They are essentially the same thing!
and Jammy Biscuits in the UK.
What do your Jam Drops taste like, compared to others?
There is no single recipe for Jam Drops.
They are essentially a vanilla butter biscuit with jam in the middle.
Some cookies are shorter (ie more crumbly) than others, likeshortbread.
Some are softer cookies, like mySoft Choc Chip Cookies.
Some are more likevanilla biscuitsand not as buttery.
Yes, these are the sort of thoughts that invade my mind when Im trying to sleep.
Should the jam be added before or after baking?
I have seen some recipes add the jam after baking.
But I prefer baking with the jam!
How to stop Jam Drops from cracking.
It was irritating me!
Your cookie rolling method is weird.
Yep, I know.
But it works!!
Doing this makes a dent in the middle for the jam as well as flattening the cookie.
This is what makes them split around the edges I dont care how well you have rolled the balls!
And still taste fantastic!
What about using the handle of a wooden spoon to make the dent?
Yes you could do this.
The cookie is still likely to crack a bit.
But the thing that bothers me the most is that you get a deep small hole for the jam.
I like a wider more shallow pool of jam, for visual purposes and enjoyment of eating.
You dont use custard powder or cornflour / cornstarch?
As a side note (for fellow baking nerds!)
I tried with and without cornflour (and rice flour, the alternative).
The difference is so negligible with my recipe, so I dont bother (one less ingredient!).
The cookie is already so buttery, the extra richness from using just yolks wasnt noticeable to me.
So the difference in cup sizes does not matter for this recipe!
I want to tell you he smells like roses but its suspiciously like duck pooagain).
